Sponge Cake ReMix…!

After making the peach sponge cake back in December, I ordered this mysterious Malaysian emulsifier called “Ovalette,” to see if it really was the magic ingredient. It came in the mail in these tiny plastic containers that closely resembled play-doh tubs, and the substance itself was not a far cry away either.

I didn’t have a recipe to follow closely, so I eyeballed about 10 grams of this sticky yellow substance and put it in the yolk mixture. I think it has some oils in it, but I’m not about to whip out my junior chemist set and figure out the exact component ratios.

I won’t re-paste the recipe, but you can find it in my recipes tab (above). I know not all of them have been linked/set up yet, but it’s a work in progress. 🙂

Instead of peaches, I used fresh strawberries, and of course, extra whipping cream! The airiness of the whip cream is supposed to complement that of the sponge cake (if the consistency is correct). However, I think I over-baked it this time because I used a 9″ silicon round instead of a 10″ springform pan. There were pockets of evenly distributed “holes” lending to what would be a more tender cake, had the baking time been reduced slightly. Oh well, you win some, you lose some.